-bring pot of salted water to boil
-saute onion and garlic until soft, leave in pan
-wash and slice eggplant into 1/2 slices. rub with oo, sea salt and pepper to taste. grill each side 5 minutes. (if no grill you can broil in oven). let cool to touch then cut into bite size pieces.
-wash and roughly chop chard and saute with onions and garlic until bright green.

meanwhile boil pasta in salted water. fresh pasta cooks quickly. when almost done saute eggplant with greens a little more to heat through, then serve on top of freshly drained pasta with a dollop of ricotta and parmesan to taste. place before hungry farmers and watch it disappear.